Cardamom Snickerdoodles

These cardamom snickerdoodles (or chai snickerdoodle cookies) are soft and pillowy, with that signature snickerdoodle texture and a delicious cardamom, cinnamon and sugar coating. They come together in minutes and are one of the best cookies I’ve ever made. You’ll have a lot of fun making these and even more fun devouring them! Recipe video included as well as make ahead and freezing instructions.

The history of snickerdoodles:

History shows snickerdoodles most likely originated in the 1880 in New England. There are several attempts to explain the creative name. Some believe that it’s just a fun nonsensical word named whimsically in the New England tradition.

Some believe that it originates from a German word “Schneckennudel” or “snail noodle” more like a cinnamon roll than a cookie.

The earliest reported recipes may have contained only baking powder instead of cream of tartar- so that’s a substitution option I give in my recipe!

Why should I make these cardamom snickerdoodles?

They are so yummy! The best, easiest snickerdoodle recipe I’ve tried

The cardamom flavor makes these into chai snickerdoodle cookies, with warm spices like cinnamon and cardamom really enhancing the flavor of the sugar coating.

One of the easiest cookie recipes to make! You don’t need to chill the dough, in 10 minutes of prep you can get these into the oven.

The dough freezes very well, and also keeps well in the fridge for a few days so these are great make ahead cookies.

Ingredients needed to make these cardamom sugar cookie snickerdoodles:

Flour: regular all purpose plain flour

Cream of tartar: This is what gives snickerdoodles their unique tangy flavor, and puffly crinkled appearance. It’s worth buying just for this recipe, and will last for a very long time in your pantry. However, there is a note below on how to make snickerdoodle cookies without cream of tartar right under the ingredient list!

Baking soda

Salt

Unsalted butter– Although some recipes call for shortening, these are snickerdoodles without shortening. I always prefer baking with butter and always have it on hand.

White sugar: This recipe is for snickerdoodles without brown sugar, I think this makes them more of a characteristic snickerdoodle.

Eggs

Vanilla extract

And for coating:

White sugar

Cinnamon

Cardamom powder: gives these snickerdoodles that beautiful warm flavor. These will taste like chai snickerdoodles! Baking with cardamom is such a simple addition that gives so much enhanced deliciousness.

Snickerdoodle recipe without cream of tartar:

You CAN however make snickerdoodles without cream of tartar. In fact, the earliest recipes for snickerdoodles seem to have been made without.

What you need to do is omit the cream of tartar and baking soda, and instead substitute with 2 teaspoons of baking powder.

Steps to making the best old fashioned snickerdoodles with a twist:

1. Preheat the oven before starting the dough, since this is a no chill dough. Line two baking sheets with parchment paper or silicon mats.
2. In a medium bowl, whisk together flour, cream of tartar, baking soda, and salt. Set aside.
3. In the bowl of the stand mixer fitted with a paddle attachment, add the softened butter and the sugar. Beat on medium speed for two minutes or until light and fluffy.
4. Add the eggs and vanilla, and beat until well combined.
5. Reduce the speed of the mixer to low, then slowly add in the dry ingredients. Mix until just combined.
6. In a separate small bowl, mix together the sugar, cinnamon and cardamom powder for rolling.
7. Roll cookie dough into 1.5 tablespoon sized balls (you can use a cookie scoop or just a heaped tbsp). Roll the dough balls into the sugar/cinnamon/cardamom mix until thoroughly coated, then place on the baking sheet 2-3 inches apart.
8. Once all cookies are coated, bake for 10 minutes. They’ll be puffy and soft but set. If you gently lift a cookie up, the bottom will be a light golden brown. Add 1-2 minutes to baking time if they seem too underdone.
9. Cool completely and enjoy!

How to make soft snickerdoodles:

That’s what the ratio of ingredients in this recipe is here for, the amount of butter/flour/eggs/lifting agents.

Don’t over bake the snickerdoodles so that they are still soft when they cool. They should be just set, as they’ll continue to harden once out of the oven.

Also, once adding the dry ingredients to the wet ingredients, don’t over mix. If you mix the flour too much you’ll overdevelop the gluten, risking tough cookies.

Once you are storing baked cookies, store them in an airtight container to avoid contact with the air which could turn them stale.

Making snickerdoodles in advance:

Cookie dough can be mixed and stored in the fridge for up to 5 days. Once you are ready to bake, let the dough come to room temperature before rolling.

The snickerdoodle cookie dough balls also freeze very well, preferably without the cinnamon sugar coating. Scoop into balls, and freeze for 3-4 months. When it’s time to bake, just let the sit at room temperature while the oven preheats, then roll in the cinnamon/sugar/cardamom mix and bake as directed- you might need an extra minute if the balls are still mainly frozen.

Storing leftover cardamom snickerdoodles:

I prefer freezing cookie dough over baked cookies, but if you have leftover cookies you can store them in an airtight container at room temperature 3-5 days (I like them best fresh or just one or two days after baking) or freeze the baked cookies for up to 3 months.

Tips and trips for cookie success:

• Make sure that the butter and eggs are at room temperature before you start the recipe. This will ensure they incorporate well without any lumpiness.
• Weigh the flour instead of using measuring cups to get more accurate results. It you don’t have a kitchen scale, you can use measuring cups but try spooning the flour into them instead of using the cups to scoop flour out of the packet which could end up adding extra weight.
• Bake until just set and lightly golden brown on the bottom. Don’t over bake so these stay soft and chewy.
• Once out of the oven, use a large glass or a circle shaped cookie cutter to gently nudge the edges of each cookie towards its center, to make more uniform circle shaped cookies.

Recipe FAQs:

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